| Level: | Easy |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 ounces leeks, cleaned and diced
- 4 ounces onions, chopped
- 2 cloves garlic, chopped
- 2 ounces olive oil
- 1 pound cleaned mussels
- 2 ounces brandy
- 2 ounces white wine
- 4 ounces tomatoes, peeled, seeded and chopped
- 4 to 8 ounces water
- Salt and pepper, to taste
- 4 ounces virgin olive oil
- 1 teaspoon butter
Instructions
- In a medium casserole, sweat leeks, onions, and garlic in olive oil for 10 minutes. Add mussels, brandy, and wine and cover and steam mussels until they open. Remove from heat. Separate mussels from shells and place mussel meat in sauce pan. Add tomatoes and 4 ounces of water. Season with salt and pepper, bring to a boil, and let simmer for 10 minutes. In a food processor, puree until smooth. Strain through a sieve. Add additional water if bisque appears too thick. Whisk in olive oil, butter and additional salt and pepper, to taste.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 565 |
| Total Fat | 46 g |
| Saturated Fat | 7 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 15 g |
| Cholesterol | 34 mg |
| Sodium | 734 mg |
Reviews
This ended up being a thin bisque. The flavor was very good, and it was light, so it fit well in a seven-course menu – between linguine with clams and calamari peperonata. (It was a traditional Italian Christmas dinner of 12 fish/seafood servings). I used 2 pounds of frozen pre-cooked mussels instead of one pound of fresh, which saved the cleaning. I kept 3 mussels in the shell in each bowl. Total cooking time including prep was a leisurely 40 minutes. I’ll do this one again.